Makes 4 portions.
2 cups frozen strawberries
1 can coconut milk (cream only)
4 tbsp agave syrup
1. Place can of coconut milk in fridge for a few hours to set the cream.
2. Dice strawberries and freeze for minimum two hours or overnight.
3. Place frozen strawberries, cream from can of coconut milk, and agave syrup in food processor. Blend until smooth.
4. Serve immediately or freeze for a few hours for a firmer texture.
5. Top with chopped pistachios.